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Here's another way to make chicken breasts lively and tasty and interesting.  These breasts arePesto Stuffed Chicken Breasts stuffed with my pesto recipe and served in a wonderful roasted red pepper sauce.

They were always a hit when we served them as a lunch special.  The roasted red pepper sauce is so pretty in contrast to the green pesto stuffed inside the white chicken.   A very colorful and delicious dish.

Recipe By     : Sitara
Serving Size  : 6   Preparation Time :1:00
Categories    : Main Dishes    Chicken    Sauces  

  Amount     Measure       Ingredient -- Preparation Method
    --------       ------------        --------------------------------
       6            large             boneless skinless chicken breasts
       3/4        cup                Sitara's Basil Pesto  (or you can use a jarred pesto)
       6           ounces         Fontina cheese cut into strips
                        black pepper


        2           cloves          garlic  - minced
        1           large             shallot - minced
        1           28 oz can     roasted red peppers
        1           cup               good Chardonnay
        1/2        cup               heavy cream
        1/2        teaspoon     sugar
                salt and black pepper to taste

1.  Wash and pat dry chicken breasts.   Make a lengthwise slit in the breast
   on the thick edge and gently work the knife to make a pocket in the breast
   without coming out of the other side.

2.  Put the pesto and fontina cheese inside the breasts and secure the edges
    with toothpicks or tie up securely with butchers string.  Season the outside of the chicken
    breasts with a bit of black pepper.

3.  Heat a large heavy bottomed skillet and add a bit of olive oil and a pat or two of butter.   When 
     butter stops foaming brown the chicken breasts and cook till breasts are firm.    Remove to
    platter and keep warm while you are preparing the sauce.

4.  In the same pan you sauteed the chicken,  add a bit of butter if necessary and saute the garlic
     and shallots until soft.

5.  Add the roasted red peppers and wine and bring to a boil.    Reduce the sauce
   by about 1/3.    Add heavy cream and whisk in thoroughly.   Add any juices that the chicken left  in 
   the platter and whisk in.
   Puree the sauce in a blender.    
   Caution always use great care when blending hot sauces.  Put a towel over the lid of the blender
   and hold tightly.

To serve:  Put a pool of the roasted red pepper sauce on the plate.   Slice a  stuffed breast and fan out on the sauce.